Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Macaroni Mozzarella Salad

Makes 3 quarts, serves 6 to 8

• 3 cups uncooked elbow macaroni
• 3 stalks celery, diced (1 cup)
• 2/3 cup red, orange or yellow bell pepper, or 25 halved seeded grape tomatoes (1/2 pint)
• 2 scallions, chopped
• 1/4 cup chopped pimento
• 1 cup Follow Your Heart Vegenaise, or other vegan mayonnaise
• 3/4 cup sweet pickle relish (3/4 of a 10 ounce jar) or to taste
• 2 tablespoons Dijon mustard
• 1/4 to 1/2 teaspoon salt, to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 1/2 cups diced vegan mozzarella (10 ounce package Follow Your Heart Vegan Gourmet Mozzarella Cheese Alternative), or cheddar or Jack style vegan cheese

Cook macaroni according to package directions; rinse with cold water and drain well. In a large bowl combine macaroni, celery, bell pepper or tomatoes, scallions and pimiento. In a 2-cup measure combine mayo, relish and mustard; whisk well. Add dressing mixture to macaroni mixture, using a rubber spatula to get it all; mix well. Season with salt and pepper to taste. Add cheese and toss lightly. Chill and serve.

Israeli Salad

For Passover

Makes 3 to 4 cups

• 2 medium vine-ripened tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1 large scallion, chopped
• 1 large carrot, finely diced
• 2 medium radishes, finely diced
• Leaves of 3 sprigs fresh parsley, chopped
• Leaves 2 sprigs fresh dill, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon salt, or to taste
• 3/8 teaspoon pepper, or to taste
• 1/4 teaspoon celery seed, optional

In a bowl toss together tomatoes, cucumber, scallion, carrot, radishes, parsley and dill. Sprinkle with oil and lemon juice, and toss to coat well. Sprinkle with salt, pepper and celery seed if using, and toss to distribute well.

Coleslaw

Makes 4 heaping cups; serves 6

• 4 cups (1/3 to 1/2 medium head) thinly shredded green cabbage, or half green and half red cabbage
• 1 medium carrot, grated
• 3 tablespoons finely chopped sweet or red onion
• 3/4 cup Follow Your Heart Vegenaise, or other vegan mayonnaise, to taste
• 1/4 cup apple cider vinegar, to taste
• 2 teaspoons white sugar, to taste
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

In a large bowl mix cabbage, carrot and onion. In a quart-size bowl or jar, combine and whisk (or shake) together remaining ingredients. Pour dressing on vegetables and toss to mix well. Chill and serve. 

Chickpea & Beet Salad

Chickpea & Beet Salad

Makes 2 pints

• 1 (8 ounce) can sliced beets in water, drained and diced 1/4 inch
• 1 (15 ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
• 1 carrot, diced 1/4 inch
• 1 small red onion or 1/2 Vidalia onion, diced
• 2 stalks celery, diced 1/4 inch
• Leaves of 3 to 4 stalks fresh dill (or dried dill weed)
• Extra-virgin olive oil to taste
• Red wine vinegar to taste
• Salt to taste
• Freshly ground black pepper to taste

In a large bowl combine beets, chickpeas, carrots, onion, celery and dill. Toss to mix well. Tossing, drizzle olive oil just enough to lightly coat vegetables. Add vinegar a little at a time, tossing and tasting, until desired tang is reached. Season to taste with salt and pepper. If time allows, chill before serving.

Wild Rice Salad

Makes about 6 cups

• 2 1/3 cups vegetable broth or water
• 1 teaspoon salt
• 1 cup (8 ounce package) wild rice, rinsed (makes 3 cups cooked)
• 2 cups very small florets of broccoli (1 large head)
• 1 1/2 cups finely diced carrot (2 large carrots)
• 1 1/2 cups finely diced zucchini (1 small zucchini)
• 1 large scallion, chopped
• Leaves of 4 sprigs fresh dill
• Leaves of 5 sprigs fresh flat-leaf parsley, chopped
• 1/4 cup extra-virgin olive oil
• Juice of 2 small lemons
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly-ground black pepper

In a saucepan having a tight-fitting lid, bring liquid and salt to a boil over high heat. Stir in rice, cover and reduce heat to a fast simmer. Simmer 45 to 50 minutes. (Alternatively, cook in a rice cooker with the same amount of rice and water.) Remove from heat and let stand, covered, 10 minutes. If any liquid remains, drain. Place rice in a large bowl and toss occasionally until cooled to room temperature, or make rice in advance and refrigerate until ready to continue recipe. In a 2-cup covered microwavable dish combine broccoli florets with a tablespoon of water and microwave on HIGH 2 minutes, until bright green and crisp-tender; drain and allow to cool to room temperature. In a large bowl combine rice, broccoli, carrot, zucchini, scallion, dill and parsley; toss to mix well. Sprinkle mixture with olive oil, lemon juice, salt and pepper, and toss to mix well. Serve at room temperature.

Carolina Slaw

Great with BBQ Pulled Jackfruit.

Serves 8

Vegetables, about 2 quarts, loosely packed:

• About 1/3 large or 1/2 medium head green cabbage, finely shredded
• 1/2 medium bell pepper, finely chopped
• 1/2 sweet onion, finely chopped
• 1 large carrot, grated

Dressing:  For 2 quarts slaw

• 2 teaspoons light vegetable oil
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon dry mustard
• 1/8 teaspoon celery seed

Combine vegetables in a large bowl. In a saucepan over medium heat combine dressing ingredients and, stirring, bring to a simmer. If foam develops, skim off and discard it. Remove from heat, stir until sugar is dissolved, and allow dressing to cool. Pour cool dressing over vegetables and toss well. Chill at least 30 minutes before serving.

Bruschetta

Serves 3

• 5 Roma tomatoes (1 pound)
• 1 to 2 large cloves garlic, finely minced
• About 5 medium/large leaves fresh basil, chopped
• 1 teaspoon oregano
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 loaf Italian bread, sliced on the bias
• Vegan parmesan, optional

Using a sharp paring knife, cut away the stem area from each tomato. Slice each tomato at its equator. Using a teaspoon, gently scoop out and discard seeds and liquid. Dice tomatoes, place in a colander to drain, and set aside. Toss tomatoes with basil, garlic, oregano and just enough olive oil to coat. Season with salt and pepper to taste. If desired, toast bread slices using a grill, broiler or toaster-oven. Serve bread topped with a spoonful of tomato mixture and vegan parmesan if desired.